Chocolate-Cherry Bombe   
Source: Cooking Light magazine
Frozen cherries can be used in place of fresh; just be sure to drain them well before adding to the sauce. You can omit the kirsch and the flames, if desired.

 

Ingredients:
2 cups cherry-vanilla fat-free frozen yogurt
2 cups chocolate fat-free frozen yogurt
1/2 cup sugar
1 tablespoon cornstarch
1 cup cranberry juice cocktail
1 cup pitted sweet cherries
3 tablespoons kirsch (cherry brandy)


 

Directions:
Line a 1 1/2-quart bowl with plastic wrap, allowing plastic wrap to extend over edge of bowl. Place bowl in freezer 10 minutes. Press cherry-vanilla yogurt into bottom and up sides of bowl; place in freezer 30 minutes or until firm. Spoon chocolate yogurt into center of bowl, pressing firmly. Cover with plastic wrap; freeze at least 4 hours.
Combine sugar and cornstarch in a small saucepan; stir in juice. Bring to a boil; cook 2 minutes or until sauce is thick and bubbly, stirring with a whisk. Stir in cherries.
Uncover and invert bombe onto a platter, and remove plastic wrap. Add kirsch to cherry mixture (do not stir), and cook over low heat until warm. Ignite with a long match. Carefully pour over bombe; allow flames to die down. Serve immediately.
Yield: 8 servings